Cinnamon Sugar Churros with Mexican Chocolate Sauce
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Ingredients & Equipment
What we send
- 2 teaspoonsground cinnamon
- 1/3 cupsugar
- 1/4 cupunsalted butter
- 1/2 cupflour
- 4 ouncessemisweet chocolate chips
- 1/2 cupheavy cream
- 1/4 teaspoonground cayenne pepper
- 1pastry bag
What You’ll Need
- canola oil
- kosher salt
- 8" medium pot
- 6" small pot
In a small bowl, reserve ¼ teaspoon cinnamon for Step 3 and set aside. In a large shallow bowl, stir together sugar and remaining cinnamon to combine. In a large bowl, whisk 1 egg. Line a plate with paper towel. Place pastry bag inside a drinking glass, folding top of bag over edges of glass (this will make it easier to fill the pastry bag with batter in the next step).
In a medium pot, pour enough canola oil to reach 1 inch up sides of pot. Place over medium-high heat. In a separate small pot, combine butter, ½ cup water, and ⅛ teaspoon salt and bring to a boil over high heat. Remove pot from heat and stir in flour to form a ball. Transfer to bowl with egg, reserving pot. Stir to combine. Transfer batter to pastry bag. Twist top of bag to close. Cut 2 inches off bottom of bag and set aside for Step 4.
Make chocolate sauce
Rinse and wipe pot from batter clean, then add chocolate, cream, cayenne pepper (skip or use half for less heat) and reserved ¼ teaspoon cinnamon and place over medium heat. Cook, stirring frequently to prevent burning, until chocolate is melted and mixture is fully combined, about 5 minutes. Remove from heat and set aside.
While chocolate melts, squeeze a small amount of batter into pot with oil. If it sizzles immediately, keep going; if not, try again once oil is hotter. Working carefully (the oil is very hot!), squeeze batter directly into oil in straight lines, about 6 inches long. Use a knife or scissors to help separate strips of batter from bag into oil. Fry churros, turning frequently and working in batches as needed, until golden brown, 3-4 minutes.
Once cooked, using a slotted spoon, carefully transfer churros to paper towel–lined plate to drain. Then, add to bowl with cinnamon sugar and, using a spoon, gently toss to thoroughly coat (the churros will still be hot).
Plate cinnamon sugar churros
Transfer cinnamon sugar churros to serving plates along with Mexican chocolate sauce for dipping or drizzling. Enjoy warm!